Oven Roasted Tomato and Olive Chicken Thighs

www.theinspiredhome.com
SERVINGS

4 servings

PREP TIME

5 minutes

ACTIVE TIME

40 minutes

INGREDIENTS
  • 1 cup canned, crushed tomatoes
  • 1 medium white onion, cut into wedges
  • 1 15.5 ounce can cannellini beans, rinsed and drained
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • salt & pepper, to taste
  • 1 lemon, cut into rounds
  • ¼ cup mixed olives (no pits)
  • 2 tbsp extra virgin olive oil
  • crumble feta, to serve
  • fresh Italian flat-leaf parsley, to top
DIRECTIONS
  1. Add crushed tomatoes, onion, and beans to dish. Stir to coat and lightly arrange in a single layer.
  2. Pat chicken dry. Salt and pepper. Add to dish on top of onion and beans. Add lemon rounds between chicken. Add olives. Drizzle chicken with olive oil.
  3. Bake at 375 for 40 minutes until chicken reaches internal temp of 165 F and tops are browned.
  4. Garnish with feta and parsley. Serve with a hearty bread or grain.